Preheat oven to 450 degrees. Toss the shishitos lightly in oil, add a large pinch of salt and roast on a baking sheet for about 10-15 minutes until the peppers are blistered and soft.

Slice the peppers and cucumbers about 1/4 inch thick. Thinly slice the red onion. Cut the tomatoes in wedges. Cut the corn off the cob.

Add all the prepped ingredients into a bowl (along with the juices that are on the chopping board). Add the shishito peppers and basil, and gently crush the pita chips with your hands while adding them to the bowl.

In a small bowl, whisk the oil with the vinegar and add a large pinch of salt and some more fresh cracked black pepper. Toss the salad ingredients with the dressing and let the pita chips soak up the juices from the vegetables and dressing before serving. Add more of any particular ingredient that you like.

Strawberry Tomato Bacon Salad

Roughly chop cooked bacon into pieces.

Slice tomatoes and strawberries into wedges.

Roughly tear romaine into large pieces.

To make the dressing, whisk mustard, garlic and vinegar together in a small bowl. Slowly drizzle olive oil while continuing to whisk. add salt and pepper to taste.